One Cheese, Five Ways: Parm's Charms | culture: the word on cheese
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One Cheese, Five Ways: Parm’s Charms

| March 8, 2015
This article is from: Web Exclusive
PHOTOGRAPHED AND STYLED BY LIZ CLAYMAN

Many cheeses have more culinary versatility than we give them credit for, and that’s especially true for Parmesan.Long typecast as a grating cheese, Parm is overlooked for other major roles it can play. The cheese’s robust piquancy makes it a natural flavor enhancer for all sorts of savory applications, from cheesy strata to stuffed figs.

A note on style: Aged Parmesan is made in a way that’s similar to imported Parmigiano Reggiano, but without the traditional techniques and provenance required for Italy’s DOP designation. While regular Parmesan will work for most recipes, in certain cases we’ve specified using authentic Parmigiano Reggiano (preferably aged at least two years); the success of these dishes depends on the enormous, heightened flavor and dense texture of this premium cheese. Parmigiano Reggiano may put a bigger dent in your wallet, but your palate will say grazie.

1. Strata with Broccoli & Sun-Dried Tomatoes

The ultimate brunch dish, strata can be assembled the night before and baked in the morning. It’s a great way to use leftover veggies and cheeses, but be fussy about the bread: It should be real French bread and at least a day old.
 

2. Poppy Seed-Parmesan Crisps

Known in Italian as frico, these light-as-a-feather crisps make a quick and easy appetizer. Feel free to substitute different spice seeds for the poppy seeds; cumin and fennel are tasty alternatives.
 

3. Braised Chicory with Parmesan & Pine Nuts

With its slightly peppery flavor, chicory (a.k.a. curly endive) is an appetizing partner to nutty Parmesan.
 

4. Parmesan- and Fennel Seed-Crusted Chicken Fritters

Spicy fennel and a generous grating of cheese make an extra-flavorful bread crumb crust on these chicken fritters.
 

5. Cheese-Stuffed Figs with Balsamic Glaze

Use the best Parmigiano Reggiano you can find for this easy, elegant appetizer. While stuffed figs are great on their own, they also make a novel sweet-savory salad topping.
 

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.

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